Identifying Features: My friend said it looks like a foot made of cream cheese while others say a skinned yam and then there are those that eat it as a tasty meal. Behold! The most phallic looking bivalve: the Geoduck (Panopea genersoa)! The Geoduck (Panopea genersoa) is the largest bivalve in the Northern Pacific and Salish Sea areas, and the largest burrowing bivalve in the world. It has a thin shell that can reach up to 8 inches long, which always remains open, due to how large the clam is. The neck or siphons of the the clam can reach up to 1 metre in length. Its weight can also reach up 1.5 kilograms.

Habitat:P. genersoa is found in the intertidal zone of sandy beaches. The intertidal zone is where the ocean meets the land and is covered by water during high tide and is exposed land during low tide. P. genersoa burrows itself under the sand, sometimes up to 110 metres down. The geoduck is found in Puget Sound, Washington, along the coast of British Columbia and Japan.

Food (prey): Geoducks are filter feeders. They eat mainly plankton. They siphon it in, eat it, and then eject the waste.

Predators:P. genersoa doesn’t have too many predators; the Sea Otter (Enhydra lutris), Spiny dogfish (Squalus acanthias) and people (Homo sapiens). To avoid these predators the Geoduck simply buries itself deeper in the sand. Humans harvest the Geoduck and serve them as a delicacy.

Life Cycle:P. genersoa can live to be 168 years old. To reproduce, the males spawn and the females produce 7-10 million eggs which are fertilized externally. 48 hours after being born, the shelled larvae begin swimming and eventually settle on the sandy bottom.

Directions

Preheat oven to 200 degrees.
2. Line a baking dish with paper towels and set aside.
3. Sift the flour, baking powder, salt, and pepper into a mixing bowl.
4. Add the clam juice, eggs, and milk and beat thoroughly with a wire whisk. Fold in the butter and geoduck.
5. Fill a large saucepan or wok halfway with vegetable oil and heat to 375 degrees. Very carefully, drop large spoonfuls of batter into the hot oil and 3 to 4 minutes, turning once, or until the fritters are golden brown on both sides.
6. Drain on paper towels, then transfer the fritters to the prepared baking sheet and place in the oven to keep warm.
7. Garnish with lemon wedges and serve immediately.